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The unique OPO fat structure of mother’s milk
fat is designed for optimal absorption of key nutrients

Closer to nature every day

OPO explained

OPO explained

A baby doubles in size in 17 weeks after birth. This impressive achievement is only possible with the correct fat intake. Fat contributes to almost half of a baby's energy intake. The structure of mother’s milk fat is vital to the health and nutrition of babies. The fat molecules in mother’s milk have a fork shape with three prongs. In human milk fat, palmitic acid is usually bound to the molecule’s second prong. The first and third prongs are occupied by oleic acid. This unique “O-P-O” structure allows babies to absorb more palmitic acid and calcium, contributing to important benefits:

Improved energy intake

Reduced constipation

Increased bone mineral density

Healthy gut bacteria

Reduction of crying

Better night sleep

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INFANT FORMULA TIMELINE

1867

FIRST COMMERCIAL INFANT FORMULA

Launched by Justus von Liebig (Germany)

1915

SYNTHETIC MILK ADAPTED (SMA)

Based on vegetable oils.
Invented by Henry John Gerstenberg

1935

PROTEIN CONTENT REDUCED

To bring it in line with that of human milk.

1959

INTRODUCTION OF IRON-FORTIFIED IF

1962

WHEY PROTEIN

To caseinate ratio adjusted to become closer
to that in human breast milk.